Potato and amaranth cakes

I recently went to India as a guest of Navdanya, an organisation founded by the inspirational Vandana Shiva to support small farmers. While there,I came across this recipe. Amaranth, the world's most nutritious grain, is available from healthfood stores. I use popped here, to create a crispycrust to the soft potato. Serves four.

4 potatoes (about 800g)

2 small onions, finely chopped

2 tbsp olive oil

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tsp mustard seeds

2 tbsp coriander leaves, chopped

1 green chilli, deseeded and chopped

1 tsp salt

30g popped amaranth

200ml vegetable oil, for frying

For the sauce

Juice of 4 small limes (80ml)

40g maple syrup

3 tbsp coriander leaves, chopped

1 tbsp mint leaves, chopped

2 tbsp parsley leaves, chopped

½ clove garlic, crushed

10g ginger, roughly chopped

2 tbsp vegetable oil

2 tbsp water

½ tsp salt

½ mild chilli, deseeded and chopped

First make the sauce. Place the lime juice and maple syrup in a small saucepan, bring to a light simmer and reduce for about five minutes until the consistency of runny syrup. Mix all the sauce ingredients in a blender and work to a smooth paste. Taste: it should be sweet and sharp. Adjust for salt. If very thick, add more water, then set aside.

Peel and quarter the potatoes. Place in a pot of cold water, bring to a boil and simmer for 20-25 minutes, until tender. Meanwhile, gently fry theonion in oil until golden brown. Dryfry the cumin, coriander and mustard seeds in another pan over medium heat until they release their aromas, then grind to a powder in a mortar. Drain the potatoes, place in a bowl and gently mash. Add the onion, spice powder, coriander, chilli and salt. Mix well, and add salt to taste.

Use your hands to make small patties, roughly 5cm in diameter and 0.5cm thick. Spread the amaranth on a plate and press patties lightly on to it to cover both sides well. Heat up the oil and shallow-fry the patties, a few at a time, until crisp and golden on both sides. Transfer to a kitchen towel to soak up the oil. Serve warm with the sauce on the side.